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July 26th, 2004

Greek Marinated Fish
By William Lavris

Here is an old time Greek recipe for Marinated Fish. If we ever caught too many fish for a meal, my father would treat them thus. Sometimes the numbers went into the 30s and the more fish that went into the pan the better the sauce.

As kids returning from school, hungry as a bear we would have a fish before supper. We cooked them with their heads on considering decapitating a fish an barbarian act. My mothers family, being English, would sort of recoil when anything but a trout was cooked with its head on. When fish were too big we would split them and cut them into convenient sized pieces. I hope that someone tries this. ~ Snipe

    10 panfish
    salt and pepper
    flour to coat fish for frying
    olive oil (other vegie oil can be used)

    3 cloves garlic (fine Chop)
    2 bay leaves
    rosemary (I use about 3 tablespoons)
    1 cup vinegar with 1 tablespoon sugar
    1 tablespoon flour

    1. Clean and scale fish.
    2. Soak in salted cold water for 15 min. (not necessary for salt water fish or trout). Pat dry.
    3. Slash the largest 3 fish if there is a large variation in size.
    4. Shake the fish in a bag containing seasoned flour.
    5. Fry the fish a few at a time in hot olive oil until they sputter. Set aside in a dish large enough to hold fish.
    6. Pour excess oil from frying pan.
    7. Deglaze the pan with the vinegar mixture, add the rest of the sauce ingredients except flour.
    8. Simmer for 15 min.
    9. Add the flour and wisk or stir well well (cook until the flour is done)
    10. Pour sauce evenly over fish...cover and refrigerate.
    11. Wait at least 24 hours...preferably more.

I have eaten these fish at least a week after cooking but it is said that they will improve in taste for several weeks, Dang I can't wait that long! This method was used before automatic refrigeration when the fish were kept in crocks in the coolest place in the house. ~ William Lavris

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